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My DD (& the rest of us) love pulled pork, but I've never made it before. What recipe do you use? I did a google search, there are soooo many recipes. Would prefer a tried and true recipe from one of you. Thanks!
Thank You Jesus!!
Good morning Laura, where I live here in the South, we call it Bar-B-Q. I usually use a pork shoulder and John cooks in on the grill with a meat thermometer and puts bar-b-q sauce on it after it has cook for some time. After we take it off the grill, we just pull it off the bone and chop it up and add more sauce to it.
I have done boston butts in myh crockpot and just poru on your favorite bar-b-q sauce. I like a brand name called Bone Sucking Sauce.
Laura, the way we make it is you cook a pork roast or pork loin in a crockpot with ginger ale all night on low or on high for about 5 hours.
When it's done, you pull it apart/shred it. You take the shredded pork and put it back into the crockpot and add your favorite bbq sauce. I use Bull's Eye and have also used Stubb's original. Let it cook on slow a few hours, have even let it cook slowly all day.
Thanks Jan & Jill! I was wondering if using just BBQ sauce would be too strong of a flavor, but if that's what both of you do, I'll try it too. Thanks for taking the time to reply!
I do mine similar to what Jill does, except I never tried the ginger ale. I cook a pork roast in crockpot on low overnight in a little bit of water (maybe 1 cup?). In the morning, I drain off the grease and shred the meat and add a medium to large size bottle barbecue sauce and cook a few more hours....and then because I got hooked on coleslaw on barbecue sandwiches when we lived in NC, I make some of my Mom's coleslaw recipe to go with it. I prefer KC Masterpiece Hickory Brown Sugar or Sweet Baby Rays and if I can't get that Bill Johnson's Hickory. May try the ginger ale the next time instead of the water and see if I like it better. I need to make some more of this soon.
Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon
Laura, I do mine very similar to Sherry and Jill too. I put my roast in the crockpot first thing in the morning. I stab the heck out of it with a fork and thin down whatever BBQ sauce I am using with water. I use about 1/4 cup BBQ sauce and 1/2 to 3/4 cup water whisked together. Then a couple hours before we want to eat, I shred the pork (I use two forks for this) and I skim off the "fat" from the cooking liquid which I put back into the crockpot with the shredded meat. Then I add the rest of the bottle of bbq sauce and sometimes a little more depending on the size roast I use. We like ours fairly wet, so occasionally I end up opening a second bottle of sauce (usually when I use a roast over 3 pounds). I let it continue to warm till dinner time.
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